Key Responsibilities:

Production & Operations Management:

- Supervise all daily production activities in the central kitchen.
- Ensure timely dispatch of food items to all outlets.
- Maintain quality control by enforcing recipe and portioning standards.
- Coordinate with outlet managers and the purchase department for smooth flow.

Inventory & Cost Control:

- Monitor and manage stock levels of raw materials and packing items.
- Maintain FIFO/LIFO inventory methods to reduce wastage and spoilage.
- Track usage reports, returns, and daily stock updates.

Team Management:

- Manage and schedule production staff shifts.
- Ensure hygiene, discipline, and uniform compliance among staff.
- Conduct regular training on SOPs, hygiene practices, and food handling.

Quality, Hygiene & Compliance:





- Ensure adherence to FSSAI standards and company hygiene protocols.
- Conduct regular audits and inspections.
- Maintain records of temperature logs, cleaning schedules, and pest control.

Process Improvement & Reporting:

- Identify bottlenecks and suggest improvements in kitchen efficiency.
- Work closely with the Corporate Chef and Operations Manager on R&D; and product improvements.
- Prepare daily, weekly, and monthly reports on production, consumption, and wastage.

Pay: ₹20,000.00 - ₹25,000.00 per month

Advantages:

- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Paid time off

Work Location: In person

📌 Central Kitchen Manager (India)
🏢 Bektash
📍 India